Pho Recipe
Steeped in the aromatic allure of star anise, clove, and cinnamon, lies the heart of our Pho recipe; a culinary treasure that has journeyed through the traditions of Vietnamese cuisine. Each slurp introduces a symphony of flavors, a warm, soulful embrace that tantalizes the senses, transporting you to bustling streets of Hanoi.
This Pho is unlike any noodle soup you’ve tasted before; its alchemy of fresh herbs, hearty beef, and soothing broth magically intertwines to create a harmony of exotic flavors. Indulge in this marvelous gastronomic adventure and experience the unparalleled depth and complexity of this age-old Vietnamese delicacy. Embark on this savory journey and let each spoonful tell its unique story.
Pho: Ingredients and preparation
Title: Traditional Vietnamese Pho
Ingredients:
1 whole chicken (about 3-4 lbs)
1 whole onion
4 inch piece of fresh ginger
4 liters of water
3 star anise
4 cloves
1 cinnamon stick
1 tablespoon of coriander seeds
1 tablespoon of fennel seeds
1 tablespoon of salt
3 tablespoons of fish sauce
1 tablespoon of sugar
Pho noodles (around 400g)
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Lime wedges
Sliced jalapenos
Hoisin sauce and Sriracha (to taste)
Instructions:
1. To start, prep your chicken by removing any leftover giblets and rinse thoroughly.
2. Preheat your oven to 375°F (190°C), peel the onion and cut the ginger in half lengthwise. Place onion and ginger onto a baking tray and roast in the oven for about 15 minutes – until they become aromatic and slightly charred.
3. While the onion and ginger are roasting, fill a large pot with 4 liters of water. Add the whole chicken, star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and salt. After the onion and ginger are done roasting, add them to the pot as well.
4. Bring the pot to a rolling boil and then reduce to a simmer. Let the broth simmer for about 2 hours. Skim off any impurities that float to the top.
5. Remove the chicken from the pot after it is fully cooked (after about 45 minutes to 1 hour of simmering). Set it aside to cool.
6. Once the chicken is cool enough to handle, shred the meat from the bones and set it aside.
7. Strain the broth through a fine-mesh sieve or cheesecloth into another pot. Discard the solids. Add in fish sauce and sugar to the broth.
8. Next, prepare the Pho noodles
How to improve this Pho recipe
To elevate your Pho recipe, consider using a mix of beef bones, like oxtail and marrow bones, for a rich and complex broth. Also, slowly toast the spices (star anise, cloves, cinnamon, and coriander seeds) for a deeper flavor. In the second phase of cooking, use fresh ginger and onions, charring them before adding to the broth enhances the flavor profile.
Additionally, ensuring a proportionate balance of ingredients is key. Do not overpower the broth with too much fish sauce or spices. Furthermore, spend time garnishing. Fresh herbs, lime wedges, and thin slices of chili can bring out the best in your Pho.
